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ummm I don't mean to call ya out but...slight error in your calculation...
see the attached correction!Attached Files
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Originally posted by Conumdrum View PostUsed that method for 80 ABTs for a party tomorrow, plus 3 brisket flats for burnt ends.
Turned out great. 40 normal, 25 hot, 15 for the crazies. In 3 stages, the drunks get to play with the last ones. Double MHWAAWR rub on them.sigpic
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Geez.....forgot to to check in here for a bit & y'all are carryin' right on w/o me !!!
Originally posted by Wahoo95 View PostWhere can I find details on that MacGyver Rack mod? I tried Google with no luck
TX, IrishChef!!!!
Tx, SMOKE FREAK......I did up some the other day from thin ribeye & also thin brisket for the Weber Kettle Club regional get-together.....real good !!!
Tx,Fish & Mr. H. Heaven & S. Freak.......
redruff, thanks, as any corrections are always welcome........in the interest of the Prime Directive of a more smoothly assembled 'Turd !!!
Conumdrum, was it just as easy as any way you've wrapped before?
always like to hear other's experience on these matters......
Here's one recent incarnation....The Surf 'n' 'Turd....
Tiny cooked shrimp & some strips of beef.....marked these to keep them separate from the usual suspects.......
Correction:
This was strips of lamb. not beef & the pile of stuff was all the shavings & extra bits from chunking down a leg 'o lamb for kabobs, mixed with spices &
grated hard parmesan................Last edited by 1buckie; 06-06-2014, 05:22 AM.
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Tx, bwerth............if you can spot the the stuff at an Asian market, give it a try....more in a sec............
Tx, Jeannie !!!
Tx, 206.......I try to go pretty slow cooking these ones up, so the beef doesn't get chewy.....usually the peppers have had enough time in the smoke, maybe a little more crunchy than normal, but not bad......
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